Keto Creamy Tuscan Chicken

My husband and I have been on a health journey since the beginning of the new year. We started with purchasing a Peloton Bike, which is awesome btw! Then we kept hearing people talking about going "Keto", so we decided to do a bit of research. Which means my husband sends me a bunch of articles to read, buys a Keto recipe magazine while I do all of the actual research...lol. This carb-o-holic has found out that it is a full time commitment to come up with alternative choices for side dishes that I would normally just make some pasta. I have to say that we haven't jumped straight in without a net so far but have been substituting our normals carbs for healthier choices.

I have gotten a few requests for the meal that I made last night, so without further ado and more writing.... here is the recipe. Bon Appetite!

Finished Product

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Ingredients

• 3 chicken breasts

• salt

• 1 tbsp olive oil

• 13 cloves garlic , minced

• 1/2 cup shallots, finely diced

• 1 cup white wine

Tuscan Chicken Cream Sauce

• ½ cup sun dried tomatoes , chopped

• 2 cups baby spinach

• 1 cup heavy cream

• 1 tsp ground black pepper

• 1 tsp dijon mustard

Instructions

1. Season the chicken on both sides with a little salt and let it sit

2. Add the olive oil to a large non stick pan, over a medium heat

3. Cook the chicken for about 12-15 minutes depending on the thickness of your chicken breasts, keep it on a medium-low heat so it does not burn

4. Turn the chicken and continue cooking over a medium-low heat for a further 10-12 minutes or until fully cooked, then remove from the pan

5. Add the shallots and garlic to the same pan and cook until translucent over a medium low heat for three to five minutes

6. Add the white wine and reduce it down to about 1/2 cup, should take 2-3 minutes

7. Add the chopped sun dried tomatoes , spinach, and stir for 30 seconds.

8. Add the heavy cream, black pepper, and bring it to a boil then add the dijon mustard, and simmer over a medium heat until the sauce has thickened. Taste the sauce and season more if needed.

9. Add the chicken back the pan and coat in the sauce and reheat gently if needed.

Serve with cauliflower rice.